Savory Walnut & Mushroom Pâté

1. Sauté Onions

Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is shimmering and has a slight ripple, add the diced yellow onion. Sauté the onions for about 3-5 minutes, stirring occasionally until they become translucent.

2. Add Garlic and Herbs

Add the minced garlic, dried thyme, dried tarragon, salt, and a few grinds of freshly ground black pepper to the skillet. Cook this fragrant mixture for about a minute, just until the garlic is tender and the herbs are well incorporated.

3. Cook Mushrooms

Add the chopped cremini mushrooms to the skillet. Cook the mushrooms for about 7-10 minutes, stirring occasionally. You'll know the mushrooms are ready when they have released their moisture and have become very soft.

4. Grind Walnuts

While the mushrooms are cooking, place the lightly toasted walnuts into a food processor or blender. Process them until they are very finely ground, almost resembling a coarse meal.

5. Combine Ingredients

Once the mushrooms are cooked, add them to the food processor along with the balsamic vinegar, cooked cannellini beans, and the remaining tablespoon of olive oil. Process this mixture until it becomes smooth and creamy. If the pâté seems too thick, gradually add cold vegetable broth, one tablespoon at a time, until you achieve a smooth, thick, and spreadable paste.

6. Chill the Pâté

Transfer the pâté to an airtight container and let it chill in the refrigerator for at least an hour. This chilling time allows the flavors to meld beautifully and the pâté to firm up nicely.